User Manual

E – 26
VEGETABLES MENU GUIDE
No. Menu Procedure
Weight
Range
Initial
Temperature
(approx.)
Standing
Time
(minutes)
2-4 serves
500 g
1
1/2 cup
1/2 cup
to taste
6-8 serves
1500 g
3
1 1/2 cups
1 1/2 cups
to taste
8-12 serves
2000 g
4
2 cups
2 cups
to taste
Fresh Soup 2-12 serves + 20°C
Room
temperature
Serves
Ingredients;
pumpkin
small onion
chicken stock
cream
nutmeg, salt,
pepper
Pumpkin Soup
4-6 serves
1000 g
2
1 cup
1 cup
to taste
5
• Combine all ingredients except
cream and nutmeg in a casserole
dish and cover with plastic wrap or
glass lid.
• When oven stops and STIR is
displayed, stir soup. Continue
cooking covered.
• The oven will stop again and dis-
play STIR. Stir soup and continue
cooking covered.
• After cooking, stir and place in a
blender or processor and blend
until smooth.
• Transfer to a serving bowl and stir
in cream and nutmeg. Season to
taste.
• Combine butter, leeks, potatoes
and stock in a casserole dish.
Cover with plastic wrap or a lid.
• When oven stops and STIR is
displayed, stir soup. Continue
cooking covered.
• The oven will stop again and dis-
play STIR. Stir soup and continue
cooking covered.
• After cooking, stir and place in a
blender or processor and blend
until smooth.
• Transfer to a serving bowl and stir
in worcestershire sauce and
cream.
Season to taste.
Potato and Leek Soup
4-6 serves
75 g
2
3
2 cups
1 ts
1 cup
to taste
Serves
Ingredients;
butter
leeks (sliced
and washed)
potatoes, peeled
and cubed
chicken stock
worcestershire
sauce
cream
salt and pepper
2-4 serves
50 g
1
2
1 cup
1/2 ts
1/2 cup
to taste
8-12 serves
125 g
4
5
4 cups
2 ts
2 cups
to taste
6-8 serves
100 g
3
4
3 cups
1 1/2 ts
1 1/2 cups
to taste